calamari curry with coconut rice

By foodiva

Ingredients

• zest and juice of 1 lemon
• 2 tsp. red curry powder*
• 1 lb. calamari, rings or cut in strips* (marinate in curry and lemon)
• 2 tsp. coconut oil (or olive oil)
• 1 tbsp. fresh ginger, minced
• 1 tsp. garlic, minced
• 2 shallots, minced (or 1/2 red onion)
• 2 tsp. black mustard seeds
• 1 pint Cherub tomatoes (or similar)
• sea salt and ground pepper to taste
• 1 tsp. coconut oil (or olive oil)
• 1 cup basmati or jasmine rice
• 2 tsp. fresh ginger, minced
• 1 tsp. garlic, minced
• 2 cups liquid (I do half lite coconut milk and half broth)*
• 1 tsp. garam masala
• 1/2 tsp. ground turmeric
• 1/2 tsp. salt**
• 1/2 cup cilantro leaves, chopped
• unsweetened toasted coconut - garnish
• cilantro leaves - garnish

Details

Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from beyondmeresustenance.com

Preparation

Step 1

In a medium prep bowl, add the zest and juice of 1 lemon. Add the red curry powder (see note). Stir to combine. Add calamari. Stir again. Marinate 20-30 minutes. Start the Coconut Rice.